Back-to-School Breakfast
This incredibly simple, yet utterly satisfying, baked oatmeal recipe is a game-changer for busy school day mornings. It's a make-ahead, wholesome breakfast designed to fuel kids' minds and bodies without morning stress. Easy to prepare, packed with fiber-rich oats, fresh fruit, and healthy fats, it ensures sustained energy release. Customizable for picky eaters, it transforms the Back-to-School Breakfast dilemma into a moment of calm connection, freeing up precious morning minutes.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
2 cups Old-fashioned rolled oats
1 teaspoon Baking powder
1 teaspoon Ground cinnamo
1/2 teaspoon Salt
2 cups Milk (dairy or non-dairy)
2 Large eggs
1/4 cup Maple syrup or honey
1/4 cup Melted butter or coconut oil
1 teaspoon Vanilla extract
1 cup Fresh or frozen berries
1/4 cup Chopped nuts or seeds (optional)
Instructions
- Preheat your oven to 375°F (190°C). Then, lightly grease a 9×13 inch baking dish. This prevents sticking
- In a large mixing bowl, whisk together the rolled oats, baking powder, cinnamon, and salt. Make sure everything is evenly distributed
- In a separate medium bowl, whisk the milk, eggs, maple syrup (or honey), melted butter (or coconut oil), and vanilla extract. Whisk until well combined and smooth
- Pour the wet ingredient mixture into the dry oat mixture. Stir gently until just combined. Avoid overmixing
- Carefully fold in the fresh or frozen berries and optional chopped nuts or seeds. Distribute them evenly throughout the mixture
- Pour the entire mixture into your prepared baking dish. Spread it out evenly
- Bake for 30-35 minutes, or until the top is golden brown and the oats are set. A knife inserted into the center should come out mostly clea
- Allow the baked oatmeal to cool for a few minutes before slicing and serving. This helps it set further. Enjoy your delicious Back-to-School Breakfast!
Notes
Don't Overmix: When combining wet and dry ingredients, stir just until the oats are moistened. Overmixing develops gluten in the oats, leading to a tougher texture. A gentle hand creates a tender, chewy baked oatmeal.
Use Old-Fashioned Oats: Quick oats can become mushy, and steel-cut oats require different liquid ratios and baking times. Stick to old-fashioned rolled oats for the best texture in this baked oatmeal.
Adjust Sweetness: Taste your wet mixture before adding it to the oats. You can always add a little more maple syrup or honey to suit your family's preference. Remember, fruit also adds natural sweetness.
Frozen Fruit is Fine: If using frozen berries, there's no need to thaw them beforehand. They bake beautifully directly from the freezer. They might release a bit more liquid, but this won't impact the overall result.
Make Ahead Magic: For truly stress-free mornings, assemble the entire dish (steps 1-6) the night before. Cover it tightly with plastic wrap and refrigerate. In the morning, simply pop it into the preheated oven and bake as directed, adding an extra 5-10 minutes to the baking time since it starts cold.
Cool Completely: Always allow the baked oatmeal to cool completely at room temperature before storing. This prevents condensation, which can make it soggy.
Refrigeration: Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4-5 days. Individual portions are easy to grab for a quick breakfast throughout the week.
Freezing: For longer storage, you can freeze individual slices. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep well in the freezer for up to 2-3 months.
Reheating (Microwave): For individual portions, microwave for 30-60 seconds, or until warmed through.
Reheating (Oven): Reheat larger portions or the entire dish in an an oven preheated to 350°F (175°C) for about 10-15 minutes, or until thoroughly heated. If reheating from frozen, simply add extra time until hot. A dash of milk can help keep it moist when reheating.
Find it online: https://powerecipe.com/back-to-school-breakfast/